cream of celery soup

makes 4 servings

1 celery heart with about 6-7stalks
2 scallions, white and green parts
2 tbs butter
3 cups vegetable broth (I used vegetable bouillon)
1 tsp. savory
Pepper to taste
1 cup light cream
Fresh parsley

1. Braise celery and scallions in butter.

2. When cooled, mince celery and scallions with 1 cup bouillon in food processor.

3. Heat in sauce pan on medium-high with added 2 cups bouillon, savory and pepper.

4. Bring to boil, simmer for 5 minutes, then add cream.

5. Top with chopped fresh pasley.